LEADER 03816nam 2200625 450 001 9910817189203321 005 20200520144314.0 010 $a0-231-54324-7 024 7 $a10.7312/mour18076 035 $a(CKB)3710000001022511 035 $a(MiAaPQ)EBC4775025 035 $a(DE-B1597)481775 035 $a(OCoLC)953617968 035 $a(OCoLC)987941846 035 $a(DE-B1597)9780231543248 035 $a(Au-PeEL)EBL4775025 035 $a(CaPaEBR)ebr11326473 035 $a(CaONFJC)MIL989462 035 $a(EXLCZ)993710000001022511 100 $a20170118h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aMouthfeel $ehow texture makes taste /$fOle G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen 210 1$aNew York :$cColumbia University Press,$d2017. 210 4$d©2017 215 $a1 online resource (372 pages) $ccolor illustrations, photographs 225 0 $aArts and Traditions of the Table: Perspectives on Culinary History 311 $a0-231-18076-4 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tPreface -- $tAcknowledgments -- $t1. The Complex Universe of Taste and Flavor -- $t2. What Makes Up Our Food? -- $t3. The Physical Properties of Food: Form, Structure, and Texture -- $t4. Texture and Mouthfeel -- $t5. Playing Around with Mouthfeel -- $t6. Making Further Inroads into the Universe of Texture -- $t7. Why Do We Like the Food That We Do? -- $tEpilogue: Mouthfeel and a Taste for Life -- $tGlossary -- $tBibliography -- $tIllustration Credits -- $tIndex 330 $aWhy is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. 517 3 $aMouth feel 606 $aFood texture 606 $aTaste 606 $aFood$xSensory evaluation 606 $aFood preferences 606 $aCooking 615 0$aFood texture. 615 0$aTaste. 615 0$aFood$xSensory evaluation. 615 0$aFood preferences. 615 0$aCooking. 676 $a664/.072 700 $aMouritsen$b Ole G.$049442 702 $aStyrbæk$b Klavs 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910817189203321 996 $aMouthfeel$94088805 997 $aUNINA